Freezing Bread Dough (was Re: SC - Bread Soup Bowls)

[DianaFiona at aol.com]

In a message dated 11/7/98 9:04:28 PM Eastern Standard Time, jocetta at ibm.net
writes:

<< 
 What about bread made, baked, frozen, and reheated?   What little
 experience I have of this hasn't been too happy.  But my roommate owns a
 bread machine....
 
  >>
	This is what we usually end up doing--we don't have enough time/hands/counter
space/ovens to do it fresh. It can work just fine if you keep a few things in
mind.

	Underbake the bread slightly--get it done, but not too brown.
	Wrap it very well before freezing--aluminum foil, then freezer bags is a good
idea.
	Thaw it well in advance of the feast hour; the day before ideally. It will
sweat as it thaws and you need to give it time to re-absorb the moisture.
	As close to serving time as possible considering the rest of the menu, run
the loaves through a hot oven until hot all the way through and browned. If
you have to do this well in advance of the dinner hour, put them back in the
bags while still a bit warm, to conserve moisture and soften the crust. (I
only like hard crusts on bread when it's just out of the oven and
crispy--yummm! ;-) )

			Ldy Diana
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================